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Crockpot Spaghetti Sauce
4.1 from 27 votes

Crockpot Spaghetti Sauce

Cooked low and slow for a rich flavor, this crockpot spaghetti sauce is deceptively easy to make. Your family will never guess that you only spent a few minutes of hands-on time making this sauce!

Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings: 8
Course: Main Course, Dinner

Ingredients

  • 1 can San Marzano Tomatoes 28 ounces, whole peeled
  • 1 jar tomato puree (passata) 24.5 ounces
  • 1 can tomato paste 6 ounces
  • 4-5 garlic peeled and cut in half, cloves
  • 1 onion diced, medium
  • 1 carrot diced, large
  • ¼ cup Parmesan Cheese shredded
  • ½ ounce basil roughly torn, fresh leaves
  • 1 tablespoon oregano dried
  • salt to taste
  • black pepper to taste
  • 1 pound ground beef ground pork, or ground Italian sausage (optional)

Instructions

    Cup of Yum
  1. In a 3-quart slow cooker, add the whole tomatoes, tomato puree, tomato paste, garlic, onion, carrots, parmesan cheese, basil, and oregano. Stir to combine. Cover and cook on low for 6-8 hours.
  2. Using an immersion blender, puree the sauce to your desired consistency. Taste and season with salt and pepper to taste.
  3. If adding meat, cook the ground meat in a nonstick skillet over medium-high heat until browned and fully cooked. Drain and add to the pureed sauce; allow to cook on low for about another 30 minutes before serving.

Notes

  • If you have a parmesan rind on hand, feel free to toss that into the sauce while it cooks in place of the shredded parmesan. Remove the rind and discard before pureeing the sauce.
  • Store leftover spaghetti sauce in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.